Gambas Al Ajillo Recipe (Spanish Garlic Shrimp Tapas)

thespruceeats.com

Marianne Shaver Kleminski

½ cup extra-virgin olive oil

10 large cloves garlic, finely minced

1 teaspoon red pepper flakes

1 pound shrimp (about 25), deveined, shells left on

2 tablespoons lemon juice, from about ½ lemon

¼ cup Spanish brandy, or dry sherry, optional

1 teaspoon smoked or sweet paprika, optional

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon fresh parsley leaves, chopped

1 baguette, sliced, for serving

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